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Chilled Couscous Salad

chef.julissa's picture
Ingredients
  Sun-dried tomatoes 1 Cup (16 tbs), Sun-dried
  Sun dried tomatoes 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Salt To Taste
  Peas 1 Pound, frozen
  Fresh pea pods/1 cup frozen peas, defrosted 1 Pound, shelled
  Corn 3 , kernels removed
  Corn ears/2 cups frozen corn kernels, defrosted 3 , kernels removed
  Uncooked couscous 2 Cup (32 tbs)
  Couscous 2 Cup (32 tbs), uncooked
  Cucumber 1 Medium, peeled
  Cucumber 1 Medium, peeled seeded and diced
  Tomato 1 Large, diced
  Scallions 3 , trimmed and thinly sliced
  Scallions 3
  Garlic 1 Clove (5 gm), peeled
  Garlic 1 Clove (5 gm), peeled and minced
  Basil 1⁄2 Cup (8 tbs), snipped
  Extra virgin olive oil 2 Tablespoon
  Extra-virgin olive oil 2 Tablespoon
  Vinegar 1 Tablespoon
  Red wine vinegar 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Pepper To Taste
  Feta 1⁄3 Pound, crumbled
Directions

MAKING
1. In a bowl cover the sun-dried tomatoes with boiling water and allow them to macerate for 20 minutes.
2. Then drain the tomatoes, julienne them, and set them aside.
3. In the sink combine ice cubes and cold water and pour the 4 cups of water into a large pot along with a dash of salt.
4. Bring the water to a boil, add the peas and blanch them for 1 minute.
5. Then add the corn, blanch it for 45 seconds and drain the water into another pot, reserving the liquid.
6. Quickly cool the vegetables by submerging the peas and corn in the ice bath, then drain them and set them aside.
7. Bring the cooking water to a boil and cook the couscous, stirring well for 1 minute.
8. Remove the pot from the heat and cover it tightly and steam the couscous until all of the water has been absorbed, approximately 15 minutes.
9. Uncover the pot, fluff the couscous with a fork, transfer to a baking tray and spread it evenly over the surface of the tray to cool.
10. In a large bowl, toss well the reserved peas and corn, the cucumber, tomato, scallions, sun-dried tomatoes, garlic and basil and stir in the cooled couscous.
11. In another bowl, whisk together the olive oil, vinegar and sugar and pour the dressing over the couscous and vegetables, mixing the salad well.

SERVING
12. Season the salad with the salt and pepper, garnish it with the crumbled feta, cover tightly, chill the salad for 2 hours and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Side Dish
Method: 
Mixing
Ingredient: 
Tomato
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
120 Minutes
Ready In: 
135 Minutes
Servings: 
4

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